200 grams (4/9 lb.) pork leg
150 grams (1/3 lb.) pickled mustard tuber
10 grams (2 tsp.) cooking wine
2 grams (1/2 tsp.)MSG
5 grams (1 tsp.) sesame oil
(1) Cut the pork into shreds of about 6 cm (1 1/2 inch) in length and 1/3 cm (one-tenth if an inch) in diameter. Cut the mustard tuber into shreds of 1/3 cm in diameter.
(2) Put 750 grams (1.5 cups) of water in the pot and bring it to boiling point. Add hte mustard tuber and shredded pork. When it starts boiling, skim off the foam. Add the MSG and pour the soup into a serving soup bowl. Sprinkle the sesame oil and now serve.
Features:Light and delicious.
Taste: Salty and the mustard tuber is crispy and tender.